Christmas Pavlova Wreath

Topped with fresh blackberries and whipped cream, this Christmas Pavlova wreath is the most delicious way to celebrate Christmas. Personalize the recipe and complete the meringue wreath with your favorite in-season fruits.

Love for Pavlova doesn't depend upon a day or a holiday. If you have a sweet tooth for Pavlova dessert, you could probably eat this Australian (or New Zealand) invention every day.

In the summertime, make the most delicious Cinnamon Pavlova and benefit from fresh figs.

Closer to the fall, take turns with Plum Pavlova. Also, try experimenting with making cherry boozy Pavlova by replacing plums with cherries.

Finally, once the most festive season arrives, enjoy gingerbread in all its kinds: Gingerbread Pavlova, Gingerbread Cookie Ornaments, and the tastiest Gingerbread Loaf Cake.

Pavlova wreath recipe

The pavlova shaped like a wreath is so entertaining that you can't help but think of why not to make one for Christmas.

Make the meringue, arrange meringue balls along a circle, and bake. The rest is a classic step in making Pavlova: decorate it with whipped cream and fresh berries.

You can try to experiment with the Christmas meringue wreath, finding the optimal number of meringue rounds to shape a wreath. It usually is from 8 to 12.

Why you should try this recipe

The Christmas Pavlova wreath represents a decorative sign of Christmas.

It brings the family together to celebrate good food and great company during this festive time of the year.

The delicious white Pavlova is a perfect fit for those who have snow in winter.

This elegant dessert is perfect for those with dietary restrictions since it is gluten-free.

You won't believe how easy it is to make. Its effortless recipe makes the last-minute holiday dessert.

Plus, you can create your own Pavlova using fruit preserves and fresh fruits of your choice.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Egg whites: you will need large egg whites for this recipe. Use an egg separator to separate egg whites from the yolks while eggs are chilled.

Then let egg whites reach room temperature: it helps them reach their volume when beaten.

Sugar: use white sugar: granulated or caster sugar. To facilitate whisking the meringue, process granulated sugar in a food processor for a few seconds to get superfine sugar.

White vinegar helps stabilize the whisked egg whites while making the meringue. You can replace it with the same amount of lemon juice or cream of tartar.

Corn starch is essential to creating a soft marshmallow center, a Pavlova dessert's signature. You can replace it with potato starch.

Blackberry preserves: replace blackberry preserves and fresh blackberries with other berries/fruits of your choice.

Whipping cream: whisk the cold cream in a chilled metal bowl for the best result. Keep the bowl in the freezer for a few minutes before making the cream.

Icing sugar: make it yourself with a coffee grinder or use a store-bought powdered sugar.

Vanilla extract: Madagascar Bourbon Pure Vanilla Extract is the most full-flavored one to use while baking. Replace it with an alcohol-free vanilla flavor if preferred.

Fresh fruits: use a combination of fresh blackberries and kiwifruit or fruits of your choice. Cut stars out of kiwifruit using a small five-point star cookie cutter.

How to make Christmas Pavlova wreath

Preheat the oven to 230°F/110°C. Prepare a baking sheet covered with parchment paper.

Mark an 8-inch/20 cm circle on the baking parchment and flip the paper ink-side down to ensure no marks transfer to the meringue. 

To make the meringue, place egg whites in a large mixing bowl and beat with an electric whisk at high speed.

Gradually add sugar, one spoon at a time, beating until sugar dissolves and the meringue forms stiff peaks.

Add cornflour and white wine vinegar, and whisk until just combined, about 20 to 30 seconds (photo 1).

Using a large metal spoon, spoon 8 to 10 large dollops of meringue close together to form a wreath shape (photo 2).

Place a few drops of blackberry preserves on top of the mounds of meringue and draw the "eight" using the back of a spoon or offset spatula (photo 3). 

Bake in the preheated oven at 230°F/110°C for 20 minutes, then reduce heat to 210°F/100°C. Bake for a further 1 hour 15 minutes. 

Turn off the oven and allow Pavlova to cool, with the oven door closed, for about 3 to 4 hours (photo 4).

To decorate Pavlova, beat whipping cream, powdered (icing) sugar, and vanilla until soft peaks form (photo 5).

Place the meringue wreath on a serving platter and top with the whipped cream.

Decorate Pavlova with fresh blackberries and kiwifruit stars (photo 6), and sprinkle with powdered (icing) sugar.

Recipe variations

Christmas Pavlova is classic for those who live in Australia and New Zealand.

Shaped traditionally as a dome, wreath, or making mini Pavlovas topped with whipped cream and seasonal fruits is what this holiday offers best.

Experiment with the number of meringue rounds to shape the wreath; it depends on the number of people it would be serving to.

Also, play with fruit jams, preserves, and your favorite fruits to bring new tastes and flavors.

You will want to bring the holiday colors like red, white, and green with fresh raspberries, pomegranate seeds, and mint leaves.

Or use other Pavlova toppings such as strawberries, oranges, chocolate sauce, red and green sprinkles, you name it.

Equipment

To make the Pavlova dessert, you will only need a mixing bowl with an electric mixer or a stand mixer with a whisk attachment.

Isn't it a great dessert with the minimum dishwashing? The dishwasher isn't even needed.

You will find it helpful to use an egg separator because even a tiny drop of egg yolk can prevent the egg whites from whisking properly.

Storage instructions

The signature of the Pavlova dessert is having crisp meringue on the outside and a slightly sticky, marshmallow-like center on the inside.

Ideally, the Pavlova base can be made one day ahead and stored in the oven overnight. Then, the next day, decorate your Pavlova and serve.

You can also bake the Pavlova base two days in advance and store it in an airtight container in a dry, cool place.

Please, do not refrigerate the meringue base: it will absorb moisture and lose its crispness. On the day of serving, decorate Pavlova and serve.

Store leftover Pavlova in the fridge and eat it within the next 24 hours.

Can you freeze the Pavlova dessert? It is not recommended to freeze the assembled Pavlova, but you can freeze the meringue shell.

Bring the baking tray with the meringue to the freezer for a few hours. Once it is solid, double cover the meringue shell with plastic wrap, then aluminum foil, and freeze for up to one month.

To thaw, unwrap it, place it on a serving platter and let it thaw for about 3 hours at room temperature.

Expert tips

1. Ensure you use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs. Please, read these eight tips to make the perfect meringue before you start.
2. Sprinkle the Christmas meringue wreath with lime zest if you desire.
3. In the absence of fresh fruit, sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
4. Make ahead option: bake the meringue base one day before and store it in the oven. Whip the cream in a chilled bowl, cover it with plastic film, and store it in the fridge for up to one day. Assemble the dessert at the moment of serving.

Frequently asked questions

Love meringue desserts? Try these next!

• Meringue Cake Merveilleux
• Rosewater Meringue Roulade
• Giant Meringue Dessert
• Plum Pavlova
• Browse all the Cake Recipes

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on December 24, 2018. It has been revised to include improved content and photos. All posted pictures are mine.